Gorgonzola and Spinach Stuffed Mini Sweet Peppers

When I go to the produce market, I will buy just about whatever my 2 year old wants. There's a few random things I'll say no to, but I am happy to encourage his love of fruits and veggies. It also helps keep him occupied since there isn't a shopping cart for him to ride in. (He is awfully adorable and charming, but no one really wants a crazed toddler running around the market.) Last week, he picked out a 2 lb. bag of miniature sweet peppers. They were on sale for a terrific price, so I had no problem buying them.

We typically go through a good amount of bell peppers, but even with using them in meals and slicing them on salads, I still had a half of a bag left by the next trip to the produce store. I thought of stuffing them, perhaps similar to the Spicy Stuffed Peppers from Symon Sundays, but our a/c was being worked on, and it was far too warm in our house to even think of hot foods. So my thoughts turned to a cool dip instead, but then I thought it would be fun to fill the small peppers with the dip, for a perfect little appetizer. I found a recipe on Eating Well for a Blue Cheese Dip, and altered it a tiny bit to include spinach.

Not only were these cute, but delicious too! I just made a small batch for my family to snack on, so if I was going to make them for a party, I'd double it. If you don't have access to mini sweet peppers, the filling is a wonderful dip to serve with cut veggies, and I suspect it would make an amazing hot stuffed mushroom too. If you aren't a fan of blue cheese, Eating Well suggests substituting Parmesan, but I personally loved the Gorgonzola in this.

**I realize this is my third recipe in a row containing cream cheese. This is what happens when Sage and I each pick up a block of it when we already have one in the fridge. Don't worry, this was the last of the third package, so my next recipe should be cream cheese free.

Gorgonzola and Spinach Stuffed Mini Sweet Peppers
Filling adapted from Eating Well's Blue Cheese Dip

1/4 cup Neufchatel/reduced fat cream cheese
1 scallion, trimmed and chopped
1 tbsp chopped parsley leaves
1 small garlic clove, halved
2 tsp lemon juice
1 tsp tarragon wine vinegar (or white-wine vinegar)
1/2 cup packed coarsely chopped spinach leaves, stems discarded
1 tbsp reduced fat mayo
fresh ground pepper
1/3 cup crumbled Gorgonzola
15 miniature sweet peppers (I used the smaller ones, about 2 inches long)

Using a small food processor, pulse together cream cheese, scallion, parsley, garlic, lemon juice and vinegar until well blended. Add spinach leaves, mayo and pepper and process until smooth.

Transfer contents to a small ziplock bag, add Gorgonzola and gently mix to combine. Taste and adjust pepper if needed. Filling, in sealed bag, can be refrigerated for up to 4 days, at this point.

Prior to serving, trim tops off peppers and remove ribs. Snip a small corner off plastic bag and pipe filling into each pepper. (This step could also be done the night before.)